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Published in Scientific Papers. Series B, Horticulture, Vol. LXIV, Issue 2
Written by Ioana CĂLIN, Camelia Elena LUCHIAN, Lucia Cintia COLIBABA, Elena-Cristina SCUTARAȘU, Andreea POPÎRDĂ, Vlăduț Ion CIMPOI, Cătălin Ioan ZAMFIR , Valeriu V. COTEA

One of the current main challenges of modern enology is the effect of some preservative treatments on the final quality of wine regarding the chromatic and physical-chemical parameters. SO2 is the most commonly used product in winemaking due to its antioxidant and antimicrobial effect. Nowadays, attempts are concentrated towards reducing sulphur dioxide and substituting it with other substances that play a significant role in wines stabilization. For this study, twentyone variants were obtained from a blend of ʻMuscat Ottonelʼ and ʻFetească regalăʼ grape varieties at the experimental wine cellar of the Oenology Laboratory of the Faculty of Horticulture from Iași. The wines were treated with 6% SO2 solution and dimethyl dicarbonate liquid solution, in various ratios. This research aims to analyse the effect of stabilisation treatments with sulphur dioxide and dimethyl dicarbonate on physical-chemical and chromatic parameters of wines. To carry out this experiment, Schizosaccharomyces spp. and Brettanomyces spp. were inoculated and the evolution of physical-chemical and chromatic parameters of wines was recorded. The applied treatments have shown a synergic activity on quality, physical-chemical and chromatic parameters of wine.

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